Pesach Spinach Kugel Recipes

SPINACH KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook the pasta until cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Combine the eggs, melted butter, sour cream, soup mix, and pepper in a large bowl. Stir in the cooked noodles, and drained spinach. Spoon into prepared baking dish.
• Bake in preheated oven until hot and golden brown, about 60 minutes. Cover dish with aluminum foil if kugel begins to brown too quickly.

PASSOVER SPINACH VEGETABLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Cook spinach in microwave on HIGH for 4 minutes -Don't add any water.
• Cool and squeeze dry.
• Sauté in sprayed pan, onion, celery, red pepper, and carrots for 5 minutes until golden.
• Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
• Chop spinach coarsely. Combine with remaining ingredients and mix well.
• Pour into a sprayed 7" x 11" Pyrex casserole.
• Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.

SPINACH AND FETA NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
• Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
• Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.

SPINACH KUGEL

Steps:

• Preheat oven to 350 degrees.
• Grease 13 x 9 pan.
• Mix all ingredients together.
• Bake for 1 hour.

PASSOVER SPINACH KUGEL

Steps:

• Preheat oven to 350.
• Thaw and drain spinach. Soak and drain matzo. Mix ingredients. Grease 9 x 13 inch pan. Brush top with oil before baking.
• Bake at 350 for about an hour or until done.

SPINACH KUGEL (PAREVE)

Steps:

• Preheat oven to 350 degrees.
• Saute onion, celery and mushrooms in margarine for 10 minutes. Stir often. Place mixture into a large mixing bowl.
• Add the carrots, matzo meal, spinach, salt and pepper, and eggs to cooled vegetables. Mix well.
• Pour mixture into prepared 9x13 inch casserole dish.
• Bake for 40-45 minutes until firm.

SPINACH CHEESE KUGEL (LOW FAT)

Steps:

• Defrost spinach.
• Add white cheese or yogurt and stir.
• Add the rest, reserving 1/2 cup matzo meal.
• Spread in greased 9" x 13" pan.
• Sprinkle with remaining matzo meal.
• Cover and bake 35 minutes at 375F degrees.
• Uncover and bake 10 minutes longer.